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Preparation

Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.

Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

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Recent Reviews

One of the few recipes if not the only one I've found on the net without the use of alcohol.
And it proves that these can be absolutely delicious and family friendly meals packed with proteins, high on taste and low in calories without unnecessary ingredients. Very fast to make requiring very little efforts really and readily found ingredients!
My eleven year old niece asks me to make her these all the time and that's an odd thing for a kid to enjoy.

purestambrosia from New York /

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Excellent!! Perfect melding of all the ingredients. We have a dairy allergy so used Earth Balance organic whipped butter. Also followed another reviewer and sauted in the dutch oven, then splashed in some white wine, and then dumped in the mussels to cook in sauce. Five minutes was perfect--nice and tender. It didn't look like a lot of sauce, and I was surprised I was still scooping it up with the shells with the last mussel. Also, I didn't have shallots but had a lonely leek rolling around in the drawer--so I chopped that finely. Presto. Milder than an onion. kids loved it. Fastest entree ever! And at $5 for 2# bag of mussel--gourmet food at a bargain. Thanks!!!!

bhgorman from Philadelphia, PA /

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I asked my husband about having mussels for dinner - his response, "I don't really care for mussels." Well, I was craving mussels so I made this recipe and it was a hit with the family. Even my husband said "This is amazing - I love this!" I made the mistake of not removing the mussel liquid before adding the butter to saute the shallots and garlic but it came out fine. I did add some white wine to the recipe. This is a restaurant-quality recipe in my opinion and it's fast and easy.

desib from Northern CA /

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Modify this recipe ever so slightly and make your life easier. There's no reason to make the sauce separately. Make the sauce in your dutch oven as written (add white wine like people suggest) and then throw in the mussels. Serve directly from the pot. These were sooooo yummy. Everyone loved them.

julesct from Chicago /

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Tried this recipe last night and it was excellent. I might cut down some on the garlic next time, and I didn't need nearly as much sauce as this made, but the dish was extremely tasty.